Crémant d'Alsace
Styles
Principal grape varieties
Terroir
Natural factors
- Vineyard ribbon 120 km long, often less than 1 km wide, stretching from Cleebourg/Marlenheim to Thann.
- Semi-continental climate: cold winters (January average 1.9°C), warm and dry summers (July above 20°C), with ripening aided by warm days and cool nights.
- The Vosges act as a barrier against oceanic influences (foehn effect in autumn): Colmar receives 1,800 hours of sunshine per year, with 500–650 mm of rainfall over the vineyard area.
- The collapsed Rhine Graben creates a mosaic of geological compartments: soils derived from schist, granite, and sandstone, alongside sandy-gravelly alluvial soils and calcareous brown soils/rendzinas.
- Vines are planted predominantly between 200 m and 400 m elevation, on the sub-Vosges foothills interspersed with deep valleys.
Human factors
- Julien Dopff adapted the Champagne method in Alsace following the 1900 Universal Exhibition; the AOC Crémant d'Alsace was formally recognised by decree on 24 August 1976.
- Hand-harvested, in containers of 100 kg or less, with whole bunches pressed; minimum ageing of 12 months from the date of tirage.
Product characteristics
- Fine, delicate mousse; the great majority of wines are released under the Brut category.
Terroir / wine link
- Altitude of 200–400 m forms an optimal thermal belt: a balance between natural acidity and guaranteed sugar ripeness.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.